Look
for cajeta, a delicious Mexican caramel, for dessert.
For the cajeta topping, place the uncovered jar of cajeta in a water bath over medium heat.
Not exact matches
There are variants; according to Wikipedia the dulce de leche of El Salvador has a soft, crumbly texture, and is almost crystallized; in Colombia and Venezuela, it's called «Arequipe» and may contain cornstarch
for a custard - like texture; in the Dominican Republic, the texture is more fudge - like (less milk is used); in Puerto Rico, a coconut milk version is apparently popular, but I have found much else about this yet; and in Mexico,
cajeta is most popular, which is dulce de leche made with goat's milk.
Just a thought... but
for those who've said they tried the recipe with goats milk and ended up with hard, rocklike
cajeta, was your goats milk ultra pasturized?
Also, a suggestion
for adding baking soda to
cajeta: temper it.
haha... I didn't know the difference between
cajeta and dulce de eche so thanks
for that info!
Cajeta is great
for people with allergies to cow's milk and (this is a good one) you don't really need to use butter when you use caveat, the sauce is creamy enough on it's own.
-LSB-...] Instructions
Cajeta may be made in advance and stored in the refrigerator
for 2 weeks.
I'd made a batch of Rick Bayless»
cajeta last week too, without any real plans
for it.
Other baking items to look
for at the Latin market: soft sticks of Mexican cinnamon called canela, Abuelita Mexican chocolate, and
cajeta (Mexican goat's milk caramel).
It's labeled
for atole (which I think of as a cornmeal
for a cereal or drink), and it comes in many flavors like chocolate, strawberry, and
cajeta.
We raise a herd of Mini-Nubian dairy goats who produce the high - butterfat rich milk
for our artisanal cheese, soaps, lotion, and decadent
Cajeta.
Celaya is also famous throughout Mexico
for its exquisite sweets including
cajeta (sweetened caramel).